Haunted House Rollout Cookies

Hands-on time: 15 mins. to 30 mins.
Baking time: 8 mins. to 10 mins.
Total time: 55 mins. to 16 hrs 40 mins.

3/4 cup sugar
1 cup (16 tablespoons) unsalted butter*
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon espresso powder, optional
3/4 teaspoon salt*
1 large egg
1/4 cup black cocoa**
1/4 cup Dutch-process cocoa**
2 1/4 cups King Arthur Unbleached All-Purpose Flour

*Reduce the salt to 1/2 teaspoon if using salted butter.

**Or use all Dutch-process cocoa.

1) Beat together the sugar, butter, baking powder, vanilla, espresso powder, and salt until fluffy. Scrape the bottom and sides of the bowl.

2) Beat in the egg. Scrape the bottom and sides of the bowl again.

3) Whisk together the cocoas and flour, then beat into the egg and butter mixture until well blended.

4) Refrigerate the dough for 30 minutes, or up to overnight.

5) Preheat your oven to 375°F. Lightly grease 2 baking sheets, or line with parchment.

6) Divide the dough in half. Sprinkle both sides of each piece with extra cocoa, to keep the dough from sticking.

7) Working with one piece of dough at a time, roll 1/8" thick.

8) Cut into desired shapes with a cookie cutter. Place the cookies on the prepared baking sheets.

9) Bake the cookies for 8 to 10 minutes, until their edges are firm and you start to smell chocolate.

10) Remove them from the oven, and allow to cool completely before decorating.

Yield: eighteen 3 1/2" x 2 1/2 " cookies, or more smaller cookies.

Recipe and photograph provided courtesy of King Arthur Flour.